One pkg shirataki noodles drained and rinsed very well. Put in bowl and add two tbs of Walden Farms marshmallow dip (I always add two tbs cinnamon to this dip before I eat it--makes it barely palatable). use immersion blender to blend dip and noodles together--sometimes I also add a Tbs of mimiccreme. Nuke 1-2 minutes depending on your microwave. warm, sweet and filling and no calories or carbs

Shirataki soup

2 Cups of Pacific Mushroom broth--10 calories and so so much better than chicken broth. add 4 diced mushrooms and 1 pkg drained, rinsed, and snipped shirataki noodles. I also add hot sauce and ACV. delicious and very filling for about 15 calories.

another one: slice two zucchini and 4 mushrooms. saute until tender--add 1/2 cup southwestern eggbeaters--stir together. Top with 2-3 TBS of parmesan cheese. Delicious and filling for about 125-150 cals.

I always eat low carb and mainly emphasize protein on DDs. I eat very basic things (recently I gave up all grains, artificial sweeteners, and dairy), so you may see these things as rather 'spartan,' but it works for me.

Back in the 'olden days' when I ate grain and artificial sweeteners, I loved theGG Bran Crispbread with some JoknAl jelly on top along with a cup of hot tea for about 20 cal. It was delicious and filling.

I often opened a 6 oz can of tuna and mixed it with 1T low fat mayo and some chopped celery and had that throughout the day on Crispbread crackers with coffee and/or tea. About 350 cal [total for the day], depending on how many crackers you have. [These days I just eat it with a spoon.]

My 'famous' broth. I never have any canned soups or broth because I'm really sensitive to additives, and most of them have too much sodium. When I have chicken or turkey, I boil the carcass (Redeemed told me about adding the vinegar at this stage because it helps leach out the minerals in the bones). I strain the broth and refrigerate overnight so that I can skim off the fat. Then I add hot sauce. I find that the combination of vinegar and hot sauce is great for suppressing the appetite for hardly any calories (depending on what you add). I usually add some chopped spinach, but you can also make an 'egg drop' soup by swirling a beaten egg (or eggwhite) into the simmering broth.

You get a lot of broth, so I usually have some on the freezer.

My staple these days is egg whites. And I usually make an eggwhite omelet with only 1/3 cup of eggwhites and some chopped spinach in the microwave for a 50 cal. breakfast on DDs. (I sometimes have them 3x during the day!)

I buy sardines packed in water if they are 120-140 cal per can. I smash them up with a mixture of mustard and hot sauce for about 160 cal., and it makes at least 2 DD 'meals.' It's nice spread on those bran crackers, but now I just eat with a spoon.

I buy bison online, and they have a BIG frank that's just 90 cal., and I have that sometimes with a little saurkraut and mustard as a DD meal.

I buy big bags of broccoli (5 servings) that are only 100 cal for the entire bag, and if I make the broccoli as a meal, I'll roast it in the oven (spray with Pam---400F for 20 min), and it's delicious. If I have calories to spare, I might add a little chopped chicken or tuna for protein.

Mix ingredients well. Marinate a chicken breast or pork chop in sauce for a few minutes, then pan fry
everything until meat is done. Add a bit of water if things dry out. I wonder how this would work if
you got some lean sandwich steak and cut up into strips and soaked overnight, and dehydrated....
lean beef jerky!!! Yummy

Combine all the ingredients gently, and spread
in a shallow, non stick baking dish. Sprinkle
top with a little nutmeg. Bake in 325° oven
(preheated)for about ¾ of an hour (tested by
inserting knife in pudding, done when knife is clean).
Makes 8 servings (90 calories per serving)

Rinse noodles VERY well. Microwave them for one minute, then drain them and pat dry. Add cheeses and sour cream. Mix thoroughly. Microwave to help melt cheese further, and mix some more. Add salt and pepper to taste. Enjoy. Serves 1.

Rinse noodles VERY well. Microwave them for one minute, then drain them and pat dry. Add cheeses and sour cream. Mix thoroughly. Microwave to help melt cheese further, and mix some more. Add salt and pepper to taste. Enjoy. Serves 1.

Preparation:
1. In a large non-stick skillet, heat the olive oil and butter over medium heat until the butter is melted.
2. Add the shallots and cook for about 4 minutes (until soft).
3. Add the garlic and cook for about 1 minute.
4. Add the mushrooms and thyme and saute for about 3-5 minutes.
5. Add the wine and raise the heat to high.
6. Cook, stirring constantly, for about 5 minutes (until the mushrooms are tender and the wine is almost evaporated).
7. Season with salt and pepper to taste.

I don't believe all that stuff about thyroid and fluoride. I drink gallons of green tea, but when I first read that comment, I was concerned because our local water supply is supplemented with fluoride.

I asked my endo whether I needed to get a reverse osmotic filter (or whatever it's called--which is $$$) because of the fluoride in my water, and he told me not to pay any attention to that stuff.

Since I'm already diagnosed and medicated, it seems to me that anything I ingest that interferes with my thyroid hormones would show up on my regular blood tests, and I've not had an unusual results. Yes, my T3 tanked because I wasn't converting well, but I've read that's almost inevitable with Hashimoto's--part of the nature of the illness.

Heat oven to 350° F. Line 6 muffin cups with paper or foil liners.
Blend cream cheese and ricotta in a food processor until creamy
Add sugar substitute, egg, egg yolk, and vanilla; process until smooth
Divide 1 cup of the batter among the muffin cups. Add cocoa powder to the remaining batter and combine. Drop a heaping tablespoon of the cocoa batter into each muffin cup and gently fold to form a swirl.
Place the muffin tin in a large roasting pan and fill the pan with hot water to reach halfway up the tin. Bake until the cakes are puffed and set, 18 to 20 minutes. Remove from the water and cool at room temperature. Refrigerate until chilled, about 2 hours.

Heat oven to 350° F. Line 6 muffin cups with paper or foil liners.
Blend cream cheese and ricotta in a food processor until creamy
Add sugar substitute, egg, egg yolk, and vanilla; process until smooth
Divide 1 cup of the batter among the muffin cups. Add cocoa powder to the remaining batter and combine. Drop a heaping tablespoon of the cocoa batter into each muffin cup and gently fold to form a swirl.
Place the muffin tin in a large roasting pan and fill the pan with hot water to reach halfway up the tin. Bake until the cakes are puffed and set, 18 to 20 minutes. Remove from the water and cool at room temperature. Refrigerate until chilled, about 2 hours.

Heat oven to 350° F. Line 6 muffin cups with paper or foil liners.
Blend cream cheese and ricotta in a food processor until creamy
Add sugar substitute, egg, egg yolk, and vanilla; process until smooth
Divide 1 cup of the batter among the muffin cups. Add cocoa powder to the remaining batter and combine. Drop a heaping tablespoon of the cocoa batter into each muffin cup and gently fold to form a swirl.
Place the muffin tin in a large roasting pan and fill the pan with hot water to reach halfway up the tin. Bake until the cakes are puffed and set, 18 to 20 minutes. Remove from the water and cool at room temperature. Refrigerate until chilled, about 2 hours.